2 1/2 c. cooked squash, drained
1 pkg. Pepperidge Farm herb seasoned stuffing mix
1/2 onion, grated
2 carrots, grated
1 c. sour cream
1/2 c. butter
1 can cream of mushroom soup or cream of chicken soup
Pinch of black pepper

Cook squash and onions until tender. Drain. Combine soup, sour cream and carrots and fold into drained squash.

Combine stuffing mix with butter and spread half in bottom of baking dish. Spoon squash mixture on top. Sprinkle remaining stuffing mix on top. Bake at 350 degrees for 30 minutes.